Whether you love or hate it, Marmite is a star ingredient in the kitchen.

Marmite was first made in 1902 after it was discovered that a by-product of brewing beer could be concentrated into a paste and eaten.

Of course, it’s great on hot buttered toast but what makes it an essential ingredient?

Marmite is intensely savoury and packed with umami flavour so it’s an easy way to enhance a dish, especially when cooking plant-based meals in a sauce. It can also help improve and darken the colour of your sauce.

I always add a dollop to a veggie Bolognese and chilli. When I taste a dish, have seasoned and still it seems to be lacking something, I will first reach for the Marmite jar and often it does the trick.

Got the last scraping out of your jar? Don’t forget to rinse your it out with hot water and pour it into your sauce!